BatchWright Frying System

The BatchWright produces evenly fried kettle-style potato chips and other root vegetable snacks at 620–650 lb/h. Its direct-fired heating saves space, improves energy efficiency and lowers operating cost. The integrated Stir Assist stirs the slices automatically during cooking to prevent clustering. Multi-stage external filtration and an internal sediment removal system limit oil degradation, improving taste, appearance and shelf life.

Slice feed system

An integrated potato feed auger, slicer and high-speed slice conveyor deliver slices to the fryer evenly, quickly and safely, improving efficiency and reducing waste.

• Potato feed auger: dual augers with a single variable-speed drive
• Slicers: FAM or Urschel slicers, as preferred by the customer, with a self-contained control panel
• High-speed slice conveyor: durable belt conveyor for fast slice transfer to the fryer

Stir Assist

Stir Assist agitates the slices during cooking and guides finished chips to the discharge conveyor, preventing clumping, keeping quality consistent from batch to batch and improving operator safety.

• Single stir arm, with optional dual arm
• Teflon arms with no mounting bolts, removing a contamination risk
• Proximity sensors detect home and end-of-travel positions

Heating system

PPM's direct-fired immersion tube system sits within the oil bed. It reduces piping and complexity, reaches frying temperature faster and cools down sooner for cleaning.

• Modulating burner fully controllable via the HMI, so frying curves for medium- and hard-bite chips can be set and repeated
• Up to 85% efficiency with burner and immersion tube
• Single serpentine immersion tube for even temperatures, with wide spacing for easier cleaning

Oil filtration

Oil maintenance is designed around the product and the fines it produces; options include a drum filter, secondary centrifugal filter or pressure paper filter. Standard equipment:

• Centrifugal pre-filter removes fines down to 75 microns
• Pressure filter removes fines down to 5–10 microns
• Continuous sediment removal with a belt conveyor and discharge auger extracts sunken fines inside the fryer
• Demister captures oil at the fryer stack, extending fryer life and helping meet environmental regulations
• Wire mesh takeaway belt lets excess oil drip off, and an oil recapture system returns it to the fryer automatically

Fryer hood

The hood forms a steam barrier that limits oxygen exposure, stabilises temperature and controls vapour, protecting oil quality.

• Auto-lift hood for safe, easy access for cooling, cleaning and maintenance
• Built-in clean-in-place spray system
• Condensate runs down the inside of the hood into drain channels, so it cannot drip back into the oil